Best meatballs with polenta in Senoia, GA

Served at Revolution, on the starters menu.

Meatballs with Polenta

$12.00

Certified Angus Beef. Berkshire Pork.

See the full dish page

Where this dish comes from

The meatball as a side order occupies a unique position in Italian-American restaurant culture — it is simultaneously a standalone dish, a pasta accompaniment, and a component of Sunday Gravy. Italian-Americans have always debated whether meatballs belong in the Sunday Gravy or alongside it, and the side order format resolves the debate by making them available in any context. Two meatballs braised in Sunday Gravy is one of the most satisfying small courses in Italian-American cooking.

Make meatballs with polenta at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Meatballs (Side)

2 House Meatballs (see full meatball recipe)
3 oz Sunday Gravy
Parmigiano-Reggiano, shaved

Sear and braise meatballs per the full recipe method.
Plate 2 in Sunday Gravy. Shave Parmigiano over. Serve with bread.

Cheffy’s note

The gravy-to-meatball ratio matters: the meatballs should sit in a generous pool of Sunday Gravy, not be barely moistened. The gravy is what ties the side order together and what the bread is for. Warm them gently in the gravy — high heat tightens the meatball's exterior and makes them less yielding. Medium-low, covered, 8 minutes.